Better than meat! Lentil cutlets
At a glance
Better than meat! Lentil cutlets — Soak the dry lentils in water for several hours, preferably overnight. — high-protein
Ingredients
- 1 cup (200g) dry lentils
- 1 egg
- 2 cups (250g) grated zucchini
- Himalayan salt to taste
- 2 tbsp psyllium husk
- 4 green onion leaves
- 2 tablespoons finely chopped dill
- 1 cup (100g) grated mozzarella
- 3 cloves garlic
- Vegetable oil for greasing hands
- 2 cups (80g) spinach
- 2 tablespoons Greek yogurt
- 1 avocado
- Olive oil for frying
- 3 tablespoons chopped basil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Method
- 1
Soak the dry lentils in water for several hours, preferably overnight.
- 2
Rinse and drain the swollen lentils.
- 3
Puree the lentils with an immersion blender.
- 4
Grate the zucchini and let it sit for 5-10 minutes with Himalayan salt.
- 5
Squeeze the zucchini well to remove any excess juice.
- 6
Mix the pureed lentils, grated zucchini, egg, psyllium husk, green onion leaves, chopped dill, grated mozzarella, and minced garlic together.
- 7
Grease your hands with vegetable oil and form the mixture into cutlets.
- 8
Fry the cutlets in olive oil until golden brown.
- 9
For the sauce, fry spinach in olive oil until golden brown.
- 10
Blend the fried spinach, Greek yogurt, avocado, chopped basil, lemon juice, salt, and black pepper with an immersion blender.
- 11
Serve the lentil cutlets with the prepared sauce.
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Original video
Source video from Kochen Familie Cool. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=xHxYvp17Qlc
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